1. Mix up a chocolate cake batter. Just like the box says. Then put it in your Deep Covered Baker. (Don’t have one? You need one. It’s just like a slow-cooker, only fast. There’s even a recipe book to get you started. Oh, and it also comes in taupe, if you’re not crazy about cranberry.)2. Drop a can of frosting (that’s right, a whole can) over the top of the not-baked cake by the scoop-ful. 3. Put the cover on, and microwave on high for 10 minutes.

4. Make the ganache topping. (heaven!) Put 1/2 cup chocolate chips and half of a small tub of whipped topping in a microwave-safe container, and microwave until the chocolate chips are all melty. Stir.

5. Pour the ganache over the top of the baked, and still hot, cake. Try not to lick the rest of the ganache out of the container. (Don’t worry if you can’t resist temptation.)6. Serve, with a spoon. There’s lots of gooey, syrupy stuff on the bottom you won’t want to miss!

We only went through half of it at the party. So I was left with the other half in my refrigerator. Darn! Hate it when that happens! (Warm it up before you eat the leftovers. Trust me. A world of yumminess!)

Ready to buy a Deep Covered Baker? Find something else Pampered Chef that you need? You can still go to my consultant’s website and look around! Pretty please, put my name in as host if you do buy anything. (Just search for Marybeth in the “first name” box and you’ll find me. Thank you!)

Don’t forget – you still have time to enter my Pampered Chef giveaway. Part of the prize pack is the Chocolate cookbook!!

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